Recipe: Beet Soup

Beet Soup

4 large beets

1 large potato

other vegetables: celery, spinach, carrots, kale, chard, etc.

1 large onion

salt and pepper

plain yogurt

Wash all vegetables and cut into chunks. Place in large steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in the center of the soup. Makes 4-6 servings.